Even having given a pile of rhubarb to guests in the cottages, we still have lots left over. This recipe is a great way to use some up – even people who normally don’t like rhubarb enjoy this one.
Wash and chop 4 stalks of rhubarb and stew lightly with 4 tbsp sugar.
Meanwhile make the cake batter:
Mix together 3 cups self raising flour and 2 cups caster sugar.
Beat in 1 cup sunflower oil, 3 eggs and 3 tbsp yoghurt (any kind will do fine).
Stir in the stewed rhubarb and bake at 180 degrees for about an hour (it’s done when a skewer inserted into the middle of the cake comes out cleanly).
Serve warm with ice cream as a pudding or leave to cool and you’ve a delicious tea-time cake.